Manuel Venturi

955 total citations
27 papers, 723 citations indexed

About

Manuel Venturi is a scholar working on Food Science, Nutrition and Dietetics and Plant Science. According to data from OpenAlex, Manuel Venturi has authored 27 papers receiving a total of 723 indexed citations (citations by other indexed papers that have themselves been cited), including 19 papers in Food Science, 16 papers in Nutrition and Dietetics and 6 papers in Plant Science. Recurrent topics in Manuel Venturi's work include Probiotics and Fermented Foods (14 papers), Microbial Metabolites in Food Biotechnology (14 papers) and Food composition and properties (13 papers). Manuel Venturi is often cited by papers focused on Probiotics and Fermented Foods (14 papers), Microbial Metabolites in Food Biotechnology (14 papers) and Food composition and properties (13 papers). Manuel Venturi collaborates with scholars based in Italy, Germany and Finland. Manuel Venturi's co-authors include Lisa Granchi, Viola Galli, Simona Guerrini, Massimo Vincenzini, Roberto De Philippis, Francesco Candeliere, Simone Luti, Alessandra Adessi, Ndegwa Henry Maina and Rossana Coda and has published in prestigious journals such as Scientific Reports, Food Chemistry and International Journal of Hydrogen Energy.

In The Last Decade

Manuel Venturi

27 papers receiving 709 citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name h Career Trend Papers Cites
Manuel Venturi Italy 16 428 346 172 170 74 27 723
Viola Galli Italy 15 378 0.9× 274 0.8× 172 1.0× 154 0.9× 73 1.0× 29 641
Brahim Bchir Belgium 18 494 1.2× 293 0.8× 290 1.7× 71 0.4× 34 0.5× 29 846
Johanan Espinosa‐Ramírez Mexico 12 321 0.8× 312 0.9× 141 0.8× 104 0.6× 25 0.3× 28 568
Dubravka Škrobot Serbia 17 543 1.3× 420 1.2× 160 0.9× 48 0.3× 48 0.6× 57 828
Patrícia Fradinho Portugal 16 429 1.0× 324 0.9× 161 0.9× 169 1.0× 325 4.4× 23 939
Emmanuel Ayua Kenya 7 407 1.0× 355 1.0× 312 1.8× 120 0.7× 12 0.2× 8 731
A. David Ravindran India 9 229 0.5× 137 0.4× 123 0.7× 204 1.2× 233 3.1× 17 615
Eduardo Jacob Lopes Brazil 11 402 0.9× 175 0.5× 51 0.3× 101 0.6× 91 1.2× 20 576
Angélica Tamayo Tenorio Netherlands 10 271 0.6× 86 0.2× 124 0.7× 117 0.7× 40 0.5× 12 448
Jiayi He China 13 166 0.4× 141 0.4× 57 0.3× 130 0.8× 114 1.5× 34 482

Countries citing papers authored by Manuel Venturi

Since Specialization
Citations

This map shows the geographic impact of Manuel Venturi's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Manuel Venturi with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Manuel Venturi more than expected).

Fields of papers citing papers by Manuel Venturi

Since Specialization
Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Manuel Venturi. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Manuel Venturi. The network helps show where Manuel Venturi may publish in the future.

Co-authorship network of co-authors of Manuel Venturi

This figure shows the co-authorship network connecting the top 25 collaborators of Manuel Venturi. A scholar is included among the top collaborators of Manuel Venturi based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Manuel Venturi. Manuel Venturi is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

20 of 20 papers shown
1.
Galli, Viola, et al.. (2023). Exploitation of Selected Sourdough Saccharomyces cerevisiae Strains for the Production of a Craft Raspberry Fruit Beer. Foods. 12(18). 3354–3354. 5 indexed citations
2.
Balli, Diletta, Lorenzo Cecchi, Giuseppe Pieraccini, et al.. (2023). Millet Fermented by Different Combinations of Yeasts and Lactobacilli: Effects on Phenolic Composition, Starch, Mineral Content and Prebiotic Activity. Foods. 12(4). 748–748. 11 indexed citations
3.
4.
Galli, Viola, et al.. (2021). In situ dextran synthesis by Weissella confusa Ck15 and Leuconostoc pseudomesenteroides DSM 20193 and their effect on chickpea sourdough bread. International Journal of Food Science & Technology. 56(10). 5277–5285. 10 indexed citations
5.
6.
Venturi, Manuel, et al.. (2021). Influence of different leavening agents on technological and nutritional characteristics of whole grain breads obtained from ancient and modern flour varieties. European Food Research and Technology. 247(7). 1701–1710. 15 indexed citations
7.
Galli, Viola, et al.. (2021). Indigenous Aureobasidium pullulans Strains as Biocontrol Agents of Botrytis cinerea on Grape Berries. Sustainability. 13(16). 9389–9389. 28 indexed citations
8.
Luti, Simone, Viola Galli, Manuel Venturi, et al.. (2021). Bioactive Properties of Breads Made with Sourdough of Hull-Less Barley or Conventional and Pigmented Wheat Flours. Applied Sciences. 11(7). 3291–3291. 8 indexed citations
9.
Galli, Viola, Manuel Venturi, Rossana Coda, Ndegwa Henry Maina, & Lisa Granchi. (2020). Isolation and characterization of indigenous Weissella confusa for in situ bacterial exopolysaccharides (EPS) production in chickpea sourdough. Food Research International. 138(Pt B). 109785–109785. 53 indexed citations
10.
Niccolai, Alberto, Manuel Venturi, Viola Galli, et al.. (2020). Vegetable oils protect phycocyanin from thermal degradation during cooking of spirulina-based “crostini”. LWT. 138. 110776–110776. 12 indexed citations
11.
Luti, Simone, Matteo Ramazzotti, Viola Galli, et al.. (2020). Antioxidant and anti-inflammatory properties of sourdoughs containing selected Lactobacilli strains are retained in breads. Food Chemistry. 322. 126710–126710. 35 indexed citations
12.
Pagliai, Giuditta, Manuel Venturi, Monica Dinu, et al.. (2020). Effect of consumption of ancient grain bread leavened with sourdough or with baker’s yeast on cardio-metabolic risk parameters: a dietary intervention trial. International Journal of Food Sciences and Nutrition. 72(3). 367–374. 13 indexed citations
13.
Niccolai, Alberto, Manuel Venturi, Viola Galli, et al.. (2019). Development of new microalgae-based sourdough “crostini”: functional effects of Arthrospira platensis (spirulina) addition. Scientific Reports. 9(1). 19433–19433. 86 indexed citations
14.
Galli, Viola, et al.. (2019). Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour. European Food Research and Technology. 245(11). 2353–2363. 21 indexed citations
15.
16.
Adessi, Alessandra, Manuel Venturi, Francesco Candeliere, et al.. (2018). Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production. International Journal of Hydrogen Energy. 43(20). 9569–9576. 65 indexed citations
17.
Galli, Viola, Simone Luti, Manuel Venturi, et al.. (2018). Effect of selected strains of lactobacilli on the antioxidant and anti-inflammatory properties of sourdough. International Journal of Food Microbiology. 286. 55–65. 39 indexed citations
18.
Parenti, Alessandro, et al.. (2013). Control of mixing step in the bread production with weak wheat flour and sourdough. Journal of Agricultural Engineering. 44(2s). 2 indexed citations
19.
Venturi, Manuel, Simona Guerrini, Lisa Granchi, & Massimo Vincenzini. (2012). Typing of Lactobacillus sanfranciscensis isolates from traditional sourdoughs by combining conventional and multiplex RAPD–PCR profiles. International Journal of Food Microbiology. 156(2). 122–126. 26 indexed citations
20.
Venturi, Manuel, Simona Guerrini, & Massimo Vincenzini. (2012). Stable and non-competitive association of Saccharomyces cerevisiae, Candida milleri and Lactobacillus sanfranciscensis during manufacture of two traditional sourdough baked goods. Food Microbiology. 31(1). 107–115. 60 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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